Decorating A Wedding Cake 'schedule'

I'm doing my first wedding cake this weekend and it will be a stacked 6", 8", 10". I have all the sponge cakes baked and in the freezer, but I'm not sure how to go about planning my week (I work full time but have taken Friday off) and the cake will be picked up Friday afternoon. I've read lots of other posts and I've planned the below...

Monday/Tuesday - make butter cream, make blossomsWednesday night - Partically defrost (I assume I leave the cakes wrapped?), then tort and fill each cake. Leave in the fridge to settle.Thursday night - Cover with fondant and stack.Friday morning/afternoon - Decorate with the cascading blossoms ready for the cake to be picked up at 4:30pm

so you're talking about 2.5 days of having the cake unthawed before the wedding on Saturday? How fresh will it be then? I don't do fondant, so don't know...does fondant keep it that fresh? I personally would not want my wedding cake to be that old.

Mon-Tues: bake cakes, level, torte, wrap each layer in press and seal then wrap together again with press and seal, freeze.Wed: Make fondant and buttercreamThurs: Unwrap, fill/crumbcoat and let sit out for at least 3 hours if not overnightFriday: Cover room temperature and settled cakes with fondant and then decorate. (you never want to put a final coat of buttercream or fondant on a cold cake)Saturday: Put any finishing touches on the cake and deliver.

This is for the 3 tier cake I'm doing this week. If there were more tiers or more elaborate piping to do on each tier I would work on them after the 3 hour settling/room temp time on Thursday and finish them on Friday.

Ok so thanks to your advice the cakes won't be going in the fridge but it looks like I'll stick to my plan given it is being picked up on Friday afternoon.

One more quick question....I'm going to crumbcoat with buttercream tonight and fondant cover tomorrow - the BC will obviously crust overnight so do I need to add another thin layer for the fondant to adhere to, or lightly dampen it with water, or just pop the fondant straight on?